Ingredients
Scale
- 2 boneless, skinless chicken breasts or thighs
- 1 cup jasmine or basmati rice
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ¼ cup soy sauce (preferably caramelized for richer flavor)
- 2 tablespoons honey or brown sugar
- 2 tablespoons vegetable oil
- 1 cup chicken broth
- 1 tablespoon rice vinegar (optional)
- Green onions and sesame seeds for garnish
- Salt and pepper to taste
Instructions
- Marinate chicken in soy sauce, honey, garlic, and ginger for at least 20 minutes.
- Heat vegetable oil in a skillet over medium-high heat. Cook marinated chicken until golden and cooked through, about 5-7 minutes per side. Remove and set aside.
- In the same skillet, sauté minced garlic and grated ginger until fragrant. Add chicken broth, rice vinegar, soy sauce, and honey. Simmer for 5 minutes to develop flavors.
- Cook rice according to package instructions. Optional: Use a rice cooker for fluffy rice.
- Slice cooked chicken and serve atop rice. Pour garlic ginger broth over the top. Garnish with chopped green onions and sesame seeds.
Notes
- Use freshly grated ginger for a more intense flavor.
- Adjust soy sauce and honey to taste preferences.
- Simmer broth longer for deeper flavor richness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Adaptable to gluten-free and low-sodium diets
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 12 g
- Sodium: 950 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg